One of the things Theresa and I really love about summer is the availability of fresh grown-in-the-garden tomatoes, the big, juicy kind that drip down your chin when you eat them. I eat a whole one with practically every meal—thick sliced with a generous sprinkling of salt. But the one thing my dear wife and I both love that couldn’t be made without these round fruits of goodness is a really good BLT—bacon, lettuce and tomato—sandwich.
There are lots of delicious variations on the classic BLT sandwich that can take this simple dish to new levels, and I think we’ve tried nearly all of them.
- BLAT (Bacon, Lettuce, Avocado and Tomato)
Swap out the mayo for creamy avocado or add it alongside the traditional ingredients. - Turkey BLT
Add slices of roasted turkey for a heartier sandwich. - BLT with Fried Egg
Top the sandwich with a fried egg for a breakfast twist. - BLT Grilled Cheese
Combine the BLT with gooey melted cheese, grilled to perfection. - Spicy Sriracha BLT
Mix Sriracha sauce into the mayo for a spicy kick. - Pesto BLT
Replace the mayo with fresh basil pesto for an herby flavor boost. - BLT with Pickles
Add dill pickles or bread and butter pickles for an extra crunch and tang. - California BLT
Include avocado and sprouts for a West Coast vibe. - BLT with Smoked Salmon
Substitute the bacon with smoked salmon for a gourmet twist. - BBQ BLT
Add a drizzle of BBQ sauce and perhaps some caramelized onions for a smoky flavor. - BLT with Goat Cheese
Spread creamy goat cheese on the bread for a tangy, rich addition. - BLT with Caramelized Onions
Sweet, slow-cooked onions can add depth and sweetness to the sandwich. - Tex-Mex BLT
Add sliced jalapeños, pepper jack cheese and a dab of guacamole for a Tex-Mex twist. - Italian BLT
Replace the lettuce with arugula, and add some sun-dried tomatoes and mozzarella.
These variations can keep your BLT experience fresh and exciting, offering different flavors and textures to suit various tastes. But for me, a more classic version of the BLT just can’t be beat, and I believe I’ve come up with the perfect ingredients to make one just right. Here’s what you need:
2 slices fresh-baked sourdough bread, toasted
2 tablespoons Duke’s Mayonnaise
2 iceberg lettuce leaves
4 slices fully ripe tomato, 1/4 inch thick
Salt, pepper
6 slices Petit Jean Meats Thick Sliced Hickory Smoked Peppered Bacon, cooked crispy
Spread 1 tablespoon of Duke’s Mayonnaise on each slice of toasted sourdough bread. Add lettuce, then tomato slices. Salt and pepper to taste. Top with bacon pieces, crisscrossing to fully cover the tomatoes, then the final slice of bread. Be sure you have plenty of napkins, then dig in. This recipe makes just one sandwich so if you want more, just properly compound the ingredients. Yum!
What’s your favorite way to make a BLT? We’d love to hear from you!
